Chef Lupita
Pulpos en su Tinta Veracruzanos
Veracruz octopus cooked in black ink, jitomate, olive oil, ancho, chipotle meco, olives, and capers, a Gulf port dish that carries Spain into a jarocho kitchen.
Recipe Archive
Main Dishes
Main dishes anchor the meal. This category gathers poultry, seafood, meat, pasta, grains, and plant-forward recipes with clear methods and satisfying structure.
3095 recipes
Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Lupita
Purépecha Squash and Corn Stew (Calabaza Guisada)
Michoacán's Purépecha milpa stew, built from tender calabacita, fresh corn, squash blossoms, chile poblano, chile serrano, and epazote, served with warm corn tortillas because the milpa feeds you completely.
Chef Jeong-sun
Pyeonsu (Kaesong Square Summer Dumplings)
Square summer mandu from Kaesong, filled with zucchini, beef, tofu, and pine nuts, boiled just until tender and chilled in clear broth so the green filling shows through.
Chef Lupita
Queso Relleno Chiapaneco
Chiapas's Ocosingo ball cheese is hollowed by hand, packed with pork picadillo, raisins, almonds, olives, and chile ancho caldillo, then baked in clay until the shell softens around the filling.
Chef Lupita
Queso Relleno Yucateco
Yucatán's queso de bola hollowed, stuffed with achiote-scented pork picadillo of olives, raisins, capers, and almonds, then steamed and served swimming in white kol and red tomato k'uut.
Chef Joost
Raapstelenstamppot
The lightest member of the stamppot family: young turnip stems stirred raw through hot potato, a spring allotment supper that tastes like the garden woke first.
Chef Isabel
Rabo de Toro Cordobes
Rabo de Toro Cordobes is Andalucian spoon food with a bullring past: oxtail, red wine, vegetables, and time, cooked until the sauce turns dark and glossy.
Chef Dean
Rack of Lamb with Mint Pesto
A frenched rack of lamb, seared to a burnished crust and roasted until rosy pink, served with a vibrant mint pesto that honors the British tradition while bringing something genuinely alive to your Easter table.
Chef Fai
Gravy Noodles (Rad Na)
Char the noodles until they're almost burnt, dark and smoky from the wok. Then pour the gravy on top. That contrast, crispy meeting silky, salty meeting sweet, is the whole design. Without the char, it's just wet noodles.
Chef Klaus
Räucheraal
The northern smoked fish that asks for clean brining, dry skin, and patient beech smoke, not fuss: golden eel, dark rye, horseradish, and enough acid to cut the fat.
Chef Makoa
Ragoût de ʻUru Puaʻatoro (Tahitian Breadfruit and Corned Beef Stew)
Tahiti's weeknight ragoût folds ʻuru, the breadfruit canoe crop, together with puaʻatoro, the colonial tin, in coconut milk, curry, tomato, and a pot made for feeding everybody.
Chef Lupita
Rajas Poblanas con Crema y Elote
Puebla's weeknight comfort: roasted chile poblano strips sweated in lard with sweet onion and corn, finished in crema until silky, eaten with the warm tortilla in hand.
Chef Makoa
Rape Rape (Rapa Nui Slipper Lobster Grilled with Lime and Sea Salt)
Rapa Nui's own slipper lobster, grilled shell-side down with lime, coconut oil, and sea salt, a far-corner celebration dish cooked simple so the sweet reef meat stays itself.
Chef Graziella
Ravioli di Ricotta e Spinaci
The filled square that demands precision: thin sfoglia wrapped around ricotta and spinach, sealed with care, cooked with attention. There is no forgiveness for sloppy edges.
Chef Remy
Red Beans and Rice
Creamy, smoky red beans simmered low and slow with ham hock and spicy andouille, ladled generously over steaming white rice, the dish that's fed Louisiana every Monday for generations.
Chef Remy
Redfish Court-Bouillon
Gulf redfish simmered in a brick-red tomato gravy built on dark roux and the holy trinity, the kind of one-pot supper that warms you from the inside out and tastes even better the next day.
Chef Isabel
Redondo de Ternera en Salsa Castellana
Redondo de ternera is Castilian Sunday cooking: a lean veal round browned whole, braised slowly in dark onion and wine sauce, then rested before slicing so it stays tender.
Chef Elsa
Rehragout mit Preiselbeeren
Autumn's alpine tradition: venison shoulder braised low and slow in Zweigelt with juniper berries and root vegetables, finished with a spoonful of tart Preiselbeeren and served over Butterspätzle or Semmelknödel.
Chef Joost
Rendang (West Sumatran Beef for the Dutch Rijsttafel)
Rendang is West Sumatra's patient beef, cooked through gulai and kalio into dark, dry tenderness, then carried onto Dutch rijsttafel tables by a colonial history we must name plainly.
Chef Lupita
Res en Chileajo de la Costa Chica
The Costa Chica's beef braised in a fierce paste of chile costeño, guajillo, and pasilla oaxaqueño with two whole heads of charred garlic. The chileajo of the Afro-Mexican coast, foundational and unapologetic.
Chef Lupita
Revoltijo de Romeritos con Tortitas de Camarón
Mexico City's Christmas Eve and Lenten cazuela of wild romeritos greens, nopales, and potatoes drowned in mole poblano, with crisp dried-shrimp fritters folded through at the last minute.
Chef Klaus
Rheinische Rinderrouladen
Thin beef rolled around mustard, bacon, onion, and pickle, browned hard, then braised until the gravy tastes of the filling as much as the meat.
Chef Klaus
Rheinischer Sauerbraten
The Rhineland's sour roast earns its tenderness before the oven, with beef resting four days in wine and vinegar and a dark sauce thickened by Lebkuchen, not flour.
Chef Freja
Ribbensteg
The pork belly roast that holds the center of juleaften. Rind scored tight and salted heavy, roasted hot then slow until the fat surrenders and the svaer pops golden and brittle across the whole surface.
Where cooking meets culture.
Culinary guides, cultural storytelling, and the editorial depth that makes cooking meaningful.
Discover Culinary Explorer